Soup-Bowl Cabbage Rolls Recipe

This fabulous alternative to traditional stuffed cabbage rolls is simple to assemble, so it’s handy for busy weeknights. It’s very filling and has plenty of fiber from the cabbage.—Terri Pearce, of Houston, Texas.

Nutritional Facts

Directions

In a nonstick Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the cabbage, water, rice, Worcestershire sauce, onion powder, basil, cayenne and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.

"Really enjoyed this recipe. I added extra 1/2 tsp of salt but left the rest as the recipe is written so I can give my honest opinion. Next time i make it I will add more garlic and onion. Possibly use brown rice."

"This one is a keeper. I use brown rice, which needs to cook longer, and this is good for the cabbage, which really does need to cook longer than the recipe states. Still quick enough for a weeknight, though!"